Cook the quinoa according to directions and set aside when done. Keep covered.

Meanwhile, preheat the oven to 375ºF and line 2 baking sheets with parchment paper.

Add the chopped butternut squash to a large bowl. Mix the spices (chilli powder, garlic, cumin, salt) in a small bowl. Sprinkle half the spices over the squash and mix using a silicon spatula. Sprinkle the remaining spices and mix again. Make sure all squash is covered by in spices. Transfer to the baking sheet.

Spread the chopped red onion and red pepper out on the other baking sheet.

Place both baking sheets in the oven and bake for 30 minutes. Flip and bake for another 20 minutes. The squash is done when it is easily pierced with a fork. The onion/peppers might be done before the squash (depending on their size) and are done when the edges are beginning to brown. Check in every 10 minutes to avoid burning.

While the veggies are roasting, make the sauce by adding all sauce ingredients to a small blender and blending until smooth or whisk in a bowl. Set aside.

Add the chickpeas, spinach and minced garlic to a sauté pan and sauté on medium heat with a few tablespoons of water until the spinach is wilted. Then mix in 2 tablespoons of the Almond Citrus Sauce and cook on low heat for another 2 minutes.

To assemble the bowl place ¾ cup quinoa on bottom and arrange the butternut squash, roasted onion/bell pepper and spinach and chickpeas in separate sections. Top with extra Almond Citrus Sauce.